Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 1-½ tsp. kosher salt
  • 2 Tbs. finely chopped shallots
  • 1 tsp. chile paste
  • 1 Tbs. vegetable oil
  • ½ cup finely chopped lemongrass (3 or 4 stalks)
  • 2 Tbs. fresh lime juice, with pulp
  • 4-½ tsp. fish sauce
  • + 12 more ingredients
    • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
    • ¼ cup fish sauce
    • ¼ cup water
    • 1 Tbs. crushed red pepper flakes
    • 1 Tbs. soy sauce
    • 1 Tbs. finely chopped garlic
    • 2 Tbs. finely chopped fresh ginger
    • 4 Tbs. granulated sugar
    • 2 Tbs. granulated sugar
    • 2 Tbs. finely chopped fresh cilantro
    • 2 cloves garlic
    • 2 Thai bird chiles or other hot fresh chiles, cored and seeded

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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